Strawberry Shortcake Cookies

• 分量: 12 servings
• 調理時間: 20 minutes
• 総時間: 45 minutes

材料

4 tbsp. cream cheese, softened

3 tbsp. confectioners' sugar

Zest of 1 lemon

Cooking spray

3/4 c. chopped strawberries

1 tbsp. fresh lemon juice

1/2 c. (100 g.) plus 1 Tbsp. granulated sugar

2 c. (240 g.) all-purpose flour

1/2 tsp. baking powder

1/4 tsp. kosher salt

1/2 c. (1 stick) unsalted butter, softened

1/4 c. (53 g.) packed light brown sugar

1 large egg

1 tsp. pure vanilla extract

1 tbsp. sparkling sugar (optional)

手順

Filling

Line a large plate or baking sheet with parchment. In a medium bowl, combine cream cheese, confectioners' sugar, and lemon zest until smooth. Scoop into 12 small balls (about 1 1/2 tsp. each) and place on prepared plate.

Freeze until solid, about 30 minutes.

Cookies

Line 2 large baking sheets with parchment, then grease with cooking spray. In a small bowl, stir strawberries, lemon juice, and 1 Tbsp. granulated sugar until combined. Let sit 10 minutes, then drain.

In a medium bowl, whisk flour, baking powder, and salt.

In a large bowl, using a handheld mixer on medium-high speed, beat butter, brown sugar, and remaining 1/2 cup granulated sugar until light and fluffy. Beat in egg and vanilla, then fold in flour mixture until just combined. Gently fold in strawberries.

Using a medium cookie scoop, scoop heaping tablespoons of dough (about 24 balls) and flatten into pancake-like circles. Place frozen cream cheese filling balls on top of 12 pieces of dough. Place remaining dough on top of filling and pinch edges together. Gently roll into balls with your hands.

Arrange stuffed dough balls on prepared sheets, spacing about 2" apart. Sprinkle with sparkling sugar (if using). Freeze until solid, about 30 minutes.

Arrange a rack in center of oven; preheat to 350°. Bake cookies until set and just golden around edges, about 18 minutes.

栄養

• カロリー: 243
• 脂肪総量: 11 g
• 飽和脂肪: 6 g
• トランス脂肪: 0 g
• コレステロール: 41 mg
• ナトリウム: 79 mg
• 炭水化物総量: 33 g
• 食物繊維: 1 g
• 糖質総量: 18 g
• タンパク質: 3 g